While in Edinburgh, a few months ago (time flies), I had the opportunity to enjoy me a great big (half portion) plate of the world famous Haggis.
In tasting this culinary question for me, I needed to make sure that the Haggis was made from scratch. Finally, a day before leaving Edinburgh, I found a street pub who said that their Haggis was made from scratch.
I recall the ingredients being:
Sheep Stomach as the casing
Salt and Pepper
Liver, Lung and Heart (all of Mutton)
For a pre-lunch snack, this plate hit the spot. I recall the taste being a bit over peppery but the presence of such organ meat didn't come out too strongly in taste, more in smell.
This adventure went way back to my Culinary School days when a friend (A.B.) would mention Haggis as an item often served at special occasions at his home or when he would go on the road with his Bag-Pipe playing friends. Since then it always stuck with me, and what better place for a tourist to try Haggis then Edinburgh - A trully Scotish experience!